1-In the bowl of a stand mixer fitted with the paddle attachment add the butter and brown sugar. Beat until combined and the butter is light yellow, 2-3 minutes. Add the egg yolks one at a time, combining throughly after each addition. Stop and scrape down the bottom and sides of the bowl. Add the flour, salt and pepper and on low speed mix until the flour is throughly incorporated in the dough. Add the finely grated Rumiano Dry Monterey Jack Cheese and mix until combined and the dough comes together around the paddle attachment. Stop and scrape down the bottom and sides of the bowl to make sure all the ingredients are mixed together. 2-On a lightly floured work surface form the dough into a uniform shaped log that is 12 inches long. In a small mixing bowl whisk together the egg white and water. With a pastry brush coat the entire length of the cookie dough, turning to coat all sides. Roll the log in cacao nibs, turning to coat all sides. Wrap the cookie dough in plastic wrap and chill for two hours before baking. 3- Heat the oven to 350°. Line a sheet pan with parchment. Cut the chilled log into uniform slices 1/3” thick. Place the slices on the prepared cookie sheet, spacing them 1” apart. Bake for 15-18 minutes, just until the bottom edges of the cookies begin to turn brown. Cool on the sheet pan for 5 minutes and then move to a cooling rack to finish cooking.
I am Deborah Ryan. I enjoy cooking and I delight in the creative process--being in the moment, focused on my creation. I experience joy in the process, thrill in my accomplishment, and love in sharing.